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Last week I held the Great Bourbon Brownie Bake-off Battle, pitting Clyde May’s Alabama-Style whiskey against Berkshire Bourbon Smoke & Peat in celebration of the Kentucky Derby. In that post I mentioned that I had actually tasted both these whiskies back in July but had never published my review. Well, Dear Reader, it’s time to rectify that… [ Read More ]

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Hi all! I’m excited to announce that I’m moving my blog to a new address…ScotchandScones.com! If you’re an email subscriber, no worries…you will automatically be sent to the new site. If you’re a WordPress.com follower, please head to my new URL and subscribe via emails (you’ll receive your laurel…and hearty handshake once done). Either way,… [ Read More ]

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It’s Kentucky Derby week! The week when we think of fast horses, fancy hats, and cool Mint Juleps. Me, I think of food and drink (naturally) – fried chicken, biscuits and gravy, Derby Pie…and, of course, bourbon. It was fortuitous then that I acquired two bottles of whiskey from Ken Gordon of Gordons DTX…he was doing… [ Read More ]

History and tradition grounds me. A few years ago I took one of those genetic DNA tests, and unlike so many people I know, there was very little ethnic diversity in my gene pool. What those results meant to me was that, despite my not being able to trace back my family tree beyond a… [ Read More ]

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It’s not news that Scotland has many different regions where scotch is produced, and it’s not news to say that those regions each have their own unique flavor signature. What is interesting is when the scotch is blended to represent and highlight the best of what each region has to offer, and we get to… [ Read More ]

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I’ve been told time and again that everyone’s palate is different, that what you taste won’t necessarily be what I taste. I’ve also been told that what I taste can be different from one time to another, and I’ve found that to be true as well. And I’ve found that I’m better able to describe… [ Read More ]

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So how is it made, scotch? I’ve heard whisky described as “beer that’s grown up”…you make beer, distill and age it, then drink (responsibly, of course). Is the process of making uisge-beatha (pronounced “ooska-veha” and literally means “water of life” as Irish monks of the early Middle Ages called their precious liquid) really that simple?… [ Read More ]

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I’m not a recipe creator, I’m a recipe adaptor. That is to say, I take recipes that I find and tweak them so they satisfy my philosophy regarding ingredients and cooking techniques. My ingredient swaps tend to be based on my own palate preferences (or what I know my family will like/accept), dietary needs, ingredient… [ Read More ]

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Whisky has become big business in Japan, and there are many great choices from which to choose. I recently had the good fortune to attend a Whisky Wednesday at Gordon’s DTX that not only featured Nikka Japanese whisky, but also offered a tasting of Old Potrero rye whiskey from Anchor Distilling & Importing in San Francisco. It was… [ Read More ]

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Yesterday was Thanksgiving in America. It’s one of my favorite holidays, and not just because of the traditional dishes (turkey, cranberries, pecan pie, pumpkin pie…ok, I’ll stop because I’m drooling now), ALL of which are my favorites. No, it’s because everyone, regardless of race, religion, color, or creed, has something for which they can be… [ Read More ]